Instant Pot Mutton Curry | Goat Curry

This recipe for instant pot Mutton Curry or Mutton Masala or Goat Curry brings back childhood memories for me. Growing up, even though my mom was the head-chef of the house, Mutton Curry was always my Dad’s speciality. Right from buying the meat, to roasting and grinding fresh spices for it, he would totally own this dish. The result was juicy, tender and delicious mutton, which had simmered in aromatics and a homemade yogurt sauce. To me, this will always be the best homestyle mutton curry recipe!

Mutton is the meat of a younger goat, much like lamb, only healthier and tastier, in my opinion. It is considered a healthier ‘red-meat’ as compared to beef and lamb, due to it’s lower saturated-fat content. The same recipe can be used for regular Goat-meat by increasing cook time to 25-30 minutes, depending on the size and meat-to-bone ratio of the pieces.

Super Easy Recipe

This recipe ends up taking about 40 minutes, from start to finish, but most of it is hands-off cooking time. You marinate the meat with spices and aromatics (onion, ginger, garlic), saute it for a few minutes, add yogurt, pressure cook it, wait for 10-15 minutes before releasing the pressure, and voila, Homestyle Mutton Curry is done! I make this in my programmable pressure cooker, Instant Pot, so all I have to do is push a few buttons and the cooker does the rest. Watch the video for the instant pot mutton curry on this page to see how easy the process is! That being said, this recipe can be made in any pressure cooker. Just follow the settings for meat and set a 15 minute cook time. For a stove-top pressure cooker like Hawkins, after the first whistle, reduce heat to medium and cook for 15 minutes.

Stove-Top Method

It is possible to make this on the stove-top too, but it would require some baby-sitting. Start with heating a wide bottom pan, like a Dutch Oven/ Casserole or a Nonstick Pasta Pot. Marinate the meat and saute it for a few minutes. Add yogurt and potatoes, stir well, cover it and simmer it on medium heat for 20-25 minutes, or till the meat is tender. You have to keep stirring every 5 minutes or so to prevent the gravy or the meat from sticking to the bottom and burning.

Rate this Recipe

Mutton curry is made with young goat meat. This instant pot mutton curry recipe cuts the cooking time to around 30 minutes and also does not require any baby sitting or stirring. You simply marinate the meat, saute for a few minutes, add yoghurt, and pressure cook in the instant pot. Best served with rice and a cucumber raita.

Course:
Main Course

Cuisine:
Indian

Servings: 6people

Calories: 557kcal

Author: Spice Cravings

Ingredients

Marinade: (Mix everything together in a bowl or gallon-size Ziplock bag)

Pat-dry mutton pieces. In a mixing bowl, or a gallon-size ziplock bag (easy clean-up), add mutton and all ingredients listed under "Marinade". Mix everything well and keep aside. Optionally, you can refrigerate the mutton for an hour or so.

Heat oil in Instant Pot on SAUTE mode (High). When the display reads "hot", add the marinated mutton and saute for 3-4 minutes, stirring once in between. Sautéing meat seals the flavors of the marinade in the meat. Add cubed potatoes and whisked yogurt. Whisking yogurt before adding to the pot prevents it from curdling. Stir well and deglaze the bottom of the pan with yogurt, which means scrape off any brown bits from the bottom of the pan. By this point, the yogurt and the meat would have released enough juices to make for the liquid required to build pressure. If not, add water if necessary. Close lid, hit cancel and press Meat mode for 15 minutes (or Manual/Pressure Cook). Set valve to sealing position.

Let the pressure release naturally for 15 minutes (NPR 15), release the remaining pressure by turning the valve from 'Sealing' to 'Venting' position. Open lid after all the pressure has been released. To thicken gravy, break-up a few potatoes with a wooden spoon or turn on SAUTE mode for 2-3 minutes. Mutton gravy will continue to thicken as it sits, so don't dry it too much.

Marinate the meat as in step 1. Heat a wide bottom pan, like a Dutch Oven / Casserole or a Nonstick Pasta Pot. Saute it for a few minutes. Add yogurt and potatoes, stir well, cover it and simmer it on medium heat for 20-25 minutes, or till the meat is tender. You have to keep stirring every 5 minutes or so to prevent the gravy or the meat from sticking to the bottom and burning.

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2 Comments

D

March 18, 2018 at 3:39 pm

Hi Aneesha, I really love your recipes. I only had a problem when I tried to cook mutton / chicken with less water in instant pot. It gave me “burn” sign. This problem happened to me whenever I tried to cook with less water. This time I followed exact same recipe, still I got the same error. Just for your info, IP did not have any problem to reach the pressure. Can you tell me how to resolve this issue? May be I am doing some mistake. Thanks…

aneeshasg

March 18, 2018 at 3:54 pm

Thanks D, so glad you’re trying out my recipes and enjoying them! Few things could have happened. In this recipe, we are depending on two ingredients to release enough liquid required for pressure cooking- yogurt and meat. Maybe, the yogurt was a bit thicker and it didn’t release enough liquid. Sometimes, meat releases different quantity of juices depending on what kind you buy. For example, Safeway chicken releases more liquid than an organic chicken bought from Trader Joe’s. Another possibility is that while sautéing the mutton, something stuck to the bottom and that’s enough to get a ‘burn’ sign. So, try deglazing/scraping the inner pot nicely before closing the lid; another solution could be that you add 1/4 cup or so of water before closing the lid. See how that works. You can always reduce the curry by sautéing after cooking too. Would love to hear how that worked out!